Masala rice or spiced rice is one dish which I make when I have some left over rice. I serve this yummy and simple masala choru with a cucumber raita. It taste quite different and very easy to prepare. I don’t like to waste food and I use left over food in many ways, this masala rice is one such recipe in which you can see how you can use left over rice. This can serve for a filling lunch/dinner had plain or accompanied with a bowl of yogurt or raita. The detailed recipe with step by step cooking pictures follows.
It can be made in just 30 minutes and is more like a quick meat pulao with a flavor of Indian spices. You can use any flavorful garam masala powder or even a biriyani powder for this recipe. Potato and meat are one of the favorite with my kids, hence I used to pack them for lunch box. Meat seasoned with a fine flavorful combination of spice powders, cooked and then combined with rice and fried potatoes. Who doesn’t love the aroma of basmati rice laced with cardamom, cloves, cinnamon etc? The heady scent if the spices and the cooking rice always take me back to childhood memories of waiting impatiently for my mother to serve food.
Tips- You can substitute the meat with boneless chicken or beef too, here I have used lamb/ mutton meat. Fresh tomatoes can be used instead of tomato puree. Allow the rice to cook on high flame with plenty of water until 80 percent cooked. Then switched off the flame and drain the water immediately, else the rice becomes fully cooked and when you place the rice in cooker along with meat it gets over cooked. This recipe gives a moderately hot and spicy rice to tone down or increase the spiciness and heat. You can increase or decrease the green chili, black pepper powder and garam masala powder as per your requirements.
How to Make Masala Rice with Meat and potato- Masala Choru Recipe
Heat water in a heavy bottomed pan with salt and bring to boil on high flame. Add whole spices cardamom, cloves, star anise and cinnamon stick.
Now add the 1 tbsp ghee, lemon juice, soaked rice and combine well. Keep the flame on high only.
Allow the rice to cook on high flame till 80 percent. Now switch off the flame and drain the water immediately. Set aside.
Heat remaining ghee in a pressure cooker and fry cashew nuts and rasins until golden brown. Remove and set aside.
Add potatoes and saute until potatoes are 3/4 th cooked. Remove from cooker and set aside.
Now add onions and green chilies, fry until onions are soft and tender.
Add ginger and garlic paste. Saute until raw smell fully diminishes.
Now add tomato puree and cook for few minutes in medium flame.
Then add in garam masala powder, turmeric powder, crushed black pepper and salt, saute well in low flame for a couple of minutes.
Add washed and clean meat pieces and combine well.
Add 1 cup of water and close the cooker, allow the meat to cook in medium flame.
Once the meat is cooked, add the cooked rice, cashew nuts, rasins and potato pieces on top.
Close the pressure cooker and cook in very low flame for 5-7 more minutes, off the flame. Once the pressure settles serve along with raita.
Enjoy!! Happy cooking and stay healthy.